Ghee’d up Starbucks coffee

Ghee in your coffee is quite possibly the best thing you haven’t tried yet. Or maybe you’re more enlightened than me, apparently this whole Keto thing is still happening…Ghee, or clarified butter, is made by melting regular ol’ cows milk butter until it separates into liquid fats and milk solids. The liquid fats are your friends, and make for a wonderfully rich and flavourful cream replacement in your coffee.
Using a hand or immersion blender, we used Starbucks Kenya blend coffee for it’s unique acidic and slightly citrus properties. Coffee can be ground up (freshly every day helps) and used in your fave machine; your typical counter coffee brew station works fine, or try a French Press if you have the time. The method is simple, make coffee, transfer to a heat-safe vessel and add movement, using the blender creates a rich pocket of foam, the crema similar to that of a supremely rich and satisfying latte.
Equally as tasty with any other coffee blend, the addition of Lee’s Ghee seems like an easy swap substitution, how can one little ingredient change a classic beverage like coffee so drastically? While the flavour is certainly amplified, it’s also a texture thing- it’s velvety with a beautiful mouthfeel and cascading aftertaste. Regular coffee and cream ain’t cutting it anymore, ghee is not just some passing keto-fad, it’s your next go-to coffee condiment.
Got a clever coffee hack? Starbucks wants to hear about it! Submit your recipe here.